Traditional English Christmas Turkey

For the traditional English Christmas turkey, first prepare the stuffing. To do this, peel the onions. Finely dice onions and bacon. Rinse sage, rub dry. Pluck off leaves and chop. Chop chestnuts. Heat oil and butter in a frying pan. Sauté onions and bacon in it for about 8 minutes. Sauté sage and chestnuts over medium heat for about 3 minutes. Season with salt and pepper. Cool to room temperature.

Press fine sausage meat out of skin. Finely crumble toast. Mix well with egg into chestnut mixture.

Preheat oven (electric oven: 200 °C, convection oven 175 °C, gas mark 3). Rinse turkey inside and out, rub dry and rub with salt. Fill neck side with half of chestnut sausage mixture. Place turkey in a large roasting pan or on a fat pan. Cover loosely with aluminum foil.

Roast in hot oven for 3-3 1/2 hours. After about 30 minutes, baste turkey with any juices that develop.

Form small balls from second half of chestnut-sausage mixture. Wrap mini sausages in 1 slice of pancetta each.

Remove foil 45-60 minutes before end of roasting. Evenly distribute sausage balls and sausages around turkey and roast.

Pierce a turkey leg with a skewer. When the escaping juices are clear, the turkey is cooked. Transfer to a platter and let rest for 10-20 minutes with the lid closed. Keep meatballs and sausages warm.

Roaster on

Preparation Tip:

Cabbage sprouts, parsnips, carrots and roast potatoes are delicious with the traditional English Christmas turkey.

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